http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2331265-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2007-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2008-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2331265-C1 |
| titleOfInvention | Method of production of preserved product "fish and macaroni salad" |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to production of snack preserved food. Method includes preparation of recipe components. Onions are cut and blanched. Radishes are cut and blanched. Fresh white cabbage and lettuce are cut and frozen. Almonds are fried and crushed. Skin-free fillet of sole is cut. Specified components are mixed without oxygen access with macaroni, table salt, calcium tartrate, black bitter pepper and mustard. Dry white wine and mayonnaise are mixed according to mass 1:1. Prepared mixtures are packed, sealed and sterilised. n EFFECT: preparation of preserved food with high assimilability. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2524040-C1 |
| priorityDate | 2007-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.